Cranberry oatcakes
Add a little extra to your cheese board with these light and fruity oatcakes. Perfect with a chunk of stilton and a glass of port
Ham & watercress salad with clementine dressing
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4
Skip to ingredients
- 250g pouch ready-to-eat mixed grains
- 280g leftover hamshredded or cut into chunks
- 100g bag watercress
- 1 small fennel bulbthinly sliced
- 50g hazelnutstoasted and roughly chopped
- small bunch parsleyroughly chopped
- 1 ½ tbsp dried cranberriesroughly chopped
For the dressing
- 2 tbsp extra virgin olive oil
- zest 1 clementineand juice of 2
- 2 ½ tsp Dijon mustard
- good drizzle of clear honey
Nutrition: per serving
- kcal378low
- fat18g
- saturates2g
- carbs27g
- sugars10g
- fibre8g
- protein22g
- salt2.6g
Method
step 1
For the dressing, put all the ingredients in a jar, along with some seasoning, pop on the lid and give it a really good shake.
step 2
Tip the grains into a large bowl and toss through the ham, watercress, fennel, hazelnuts and parsley. Just before serving, pour over the dressing and gently toss to combine. Transfer to a serving platter and scatter over the dried cranberries.
